I haven’t made bran muffins in a long time, and I found this nice, low-fat, healthy, and flexible recipe on Pinterest, so I whipped them together last night. I have to say, I’m very, very happy with the results. I do love a good bran muffin, and these have an unusually light texture, with a nice flavor that you can adjust based on your own tastes. I have big plans for these muffins. Plus, they were sort of fun to make.
I started by combining 1 1/2 cups of wheat bran (Bob’s Red Mill, if that helps you track it down) with a cup of 1% milk. Once thoroughly mixed, I set it aside for ten minutes.
It felt healthy already. I’m trying to refocus on health right now, and eery little bit makes a difference. Feeling lightheaded and depleted every afternoon is getting to be a real pain in the ass.
The recipe then gave me the choice of starting with applesauce, yogurt, carrots or banana. I had all of them, and should have used banana since I have but ONE brown banana left, but I forgot and used low fat vanilla yogurt. (I threw the banana in the freezer, though, so as not to waste it. It will have its time.) To the yogurt I added an egg, vanilla, and honey (instead of sugar, another option offered up).
I whisked it together. Here’s the before & after.
The timer beeped to tell me that the wheat bran and milk mixture was ready, so I poured it in.
Once mixed, it looked a little like cat food. Or barf. Fortunately it smelled like neither.
I whisked the dry ingredients together: whole wheat white flour, baking soda, baking powder and salt. Instead of a dash of cinnamon I used just shy of two teaspoons, and added half a teaspoon of nutmeg and a quarter teaspoon of ground ginger. Once combined, I added it to the barfy cat mixture.
I mixed it well, then added just under 1/3 of a cup of cinnamon chips. It said I could add chips! Really! I just chose cinnamon instead of chocolate.
It tasted good, it looked less barfy, and it was exactly the right amount for 12 muffins. I had the oven heated to 400 degrees, so I put them in, reduced the temperature to 375, and baked for 15 minutes. That was all it took.
They smelled great.
I gave them about 5 minutes to cool, then took them out to finish cooling on a wire rack.
As I said, I’m very, very happy with these. I have a list of things I want to try, like crystallized ginger, or more spices, maybe some allspice. But as they are, they’re really tasty and they feel healthy in that good, comforting sort of way, which I could definitely use some more of these days. My body and I aren’t getting along that well at the moment, and these made me feel better. (And only 3 P+ each, too!) I confess I ate two of them last night, one to counteract the guilt of enjoying America’s Next Top Model so much, and one to complement the joy of enjoying Downton Abbey. (Have I mentioned I love tv?) Both did their job.
These will be a new staple for sure, and I definitely want to try the variations in the recipe too. I’ll skip the applesauce version, but both carrots and bananas would add some deliciousness. Fun!
BREAKFAST BRAN MUFFINS RECIPE (original)
My version of Breakfast Bran Muffins (adapted from From Forest To Fork)
ingredients:
1 1/2 cups wheat bran
1 cup 1% milk
1/2 cup low fat vanilla yogurt
1 egg
1/4 cup honey
1 teaspoon vanilla
1 cup whole wheat white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup cinnamon chips
directions:
Heat oven to 400 degrees, You’ll reduce the temperature later.
Mix the wheat bran and milk in a bowl and let it sit for ten minutes.
In a large bowl, beat together the yogurt, egg, honey, and vanilla. Add the bran mixture and mix well.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
Pour the dry ingredients into the liquid and mix just enough to incorporate. Fold in the cinnamon chips.
Bake 15-18 minutes, or until a toothpick comes out clean. Tops should spring back when tapped.
Cool in the pan for 2-3 minutes before removing to a wire rack.
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